Lobster and Brie Enchiladas
Dive into a luxurious fusion of coastal decadence and Mexican comfort with these Lobster and Brie Enchiladas. Succulent chunks of tender lobster are paired with creamy, melted Brie cheese and wrapped in soft flour tortillas, creating a dish that's as indulgent as it is irresistible. A luscious cheese sauce, made from white cheddar and a hint of lime, envelopes the enchiladas while a drizzle of green or white enchilada sauce adds a tangy kick. Finished with fresh cilantro and golden, bubbling Brie, this oven-baked masterpiece is perfect for impressing dinner guests or elevating a weeknight meal. Quick to prepare and brimming with rich, gourmet flavors, these enchiladas are a must-try for seafood lovers and anyone seeking a unique twist on a classic!
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Recipe Information
Ingredients
- 2 cups lobster meat (cooked and chopped)
- 6 flour tortillas (8-inch)
- 8 ounces Brie cheese (rind removed and chopped)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1.5 cups milk
- 0.5 cups heavy cream
- 1 cup white cheddar cheese (shredded)
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro (chopped)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 cup enchilada sauce (green or white sauce preferred)
- 2 green onions (sliced thinly)
- 1 tablespoon olive oil or non-stick spray (for greasing the dish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil or non-stick spray and set aside.
In a medium saucepan over medium heat, melt the butter. Add the flour and whisk continuously for 1-2 minutes to create a roux.
Gradually pour in the milk while whisking to combine. Add the heavy cream and continue to whisk until the mixture thickens, about 3-4 minutes.
Stir in the white cheddar cheese, lime juice, cilantro, salt, and black pepper until the cheese is melted and the sauce is smooth. Remove from heat.
In a mixing bowl, combine the cooked and chopped lobster meat with half of the Brie cheese (4 ounces). Mix gently to evenly distribute.
Lay each tortilla on a flat surface. Divide the lobster and Brie mixture among the six tortillas and roll them tightly. Place each rolled tortilla seam-side down in the prepared baking dish.
Pour the prepared cheese sauce evenly over the rolled tortillas, making sure to cover all the edges. Spoon the enchilada sauce over the top as well.
Scatter the remaining chopped Brie cheese (4 ounces) and sliced green onions over the top of the sauced enchiladas.
Bake the dish in the preheated oven for 20-25 minutes, until the sauce is bubbling and the Brie is melted and slightly golden.
Remove the enchiladas from the oven and let them rest for 5 minutes before serving. Garnish with additional cilantro, if desired.
Nutrition Facts
Calories |
3624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.7 g | 283% | |
| Saturated Fat | 116.5 g | 582% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 802 mg | 267% | |
| Sodium | 9108 mg | 396% | |
| Total Carbohydrate | 199.1 g | 72% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 30.2 g | ||
| Protein | 202.9 g | 406% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 2566 mg | 197% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 2553 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
